Analogue mozzarella cheese

Cost saving

Analogue mozzarella cheese

Mushroom pizza with melting cheese on the dark black slate background. Copy space for your text.



Ingredient Amount % as is
Water 49.62
Vegetable shortening 27.00
Rennet casein (#90 Mesh) 18.00
PRECISA™ 604 Starch 3.00
Emulsifying salt 1.40
Sodium chloride 0.60
Lactic acid (90% concentration) 0.33
Potassium sorbate 0.05


Processing conditions: Direct steam injection kettle, blunt blade, vacuum setting 750mbar.

  1. Add all ingredients (except lactic acid) and mix for 2 minutes at 600rpm.
  2. Heat mixture to 50˚C and mix at 300rpm. Hold for 4 minutes.
  3. Heat mixture to 80˚C and mix at 300rpm. Hold for 3 minutes till a homogenous mixture is attained.
  4. Add lactic acid to adjust pH to be approximately 6.0. Continue mixing at 300rpm for 30 seconds.
  5. Hot fill into containers and blast cool to 4˚C for storage.

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